Introduction Edible fungi are the most common foods in human diet for many years. A variety of substances derived from edible fungi, such as polysaccharide, triterpene, alkaloids and ketones, exhibit multiple biological functions [1]. Polysaccharides are considered as the vital biological components of mushrooms with various benefits, such as anti-tumor [2,3], anti-oxidation [4] and immunomodulatory activities [5,6].